BLT Pasta with Corn and Fresh Ricotta

By á-2304

Ingredients

• Salt and Pepper
• 1 lb long fusilli
• 2 Tbsp. EVOO
• 1/4 lb smoky bacon, sliced crosswise 1/4 inch thick
• 2 ears corn, kernels scraped from the cob
• 2 leeks, trimmed and halved lengthwise and thinly sliced
• 1 fresno chile pepper, thinly sliced
• 4 cloves garlic, very thinly sliced
• 2 Tbsp. chopped fresh thyme
• 1 pt. grape or cherry tomatoes, halved
• 1 1/2 cups fresh ricotta cheese
• 1/2 cup pecorino-romano cheese
• parsley, finely chopped
• basil leaves, torn

Preparation

Step 1

Bring a pot of water to a boil, salt it, and add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

While the pasta is working, in a large skillet, heat 2 tablespoons EVOO over medium-high heat. Add the bacon and render the fat. Add the corn and brown the kernels, 2-3 minutes. Add the leeks, chile, garlic and thyme; wilt the leeks for a minute or two. Add tomatoes and cover the pan to slump them, 3-4 minutes. Season with salt and pepper.

In a bowl, mix the ricotta, pecorino-romano, parsley, a little salt, pepper and a drizzle of EVOO.

Add the pasta and reserved pasta water to the skillet; toss. Serve with a scoop of the ricotta mixture, parsley and basil on top.